Vegetable Banh Mi

This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and Chinese five-spice.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 742 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon soy sauce
• 4 tablespoons mayonnaise
• 1 jalapeno pepper, sliced, or to taste
• 2 tablespoons fish sauce
• 1 teaspoon Chinese five-spice powder
• 2 lime wedges
• 2 teaspoons sriracha sauce, or more to taste
• 2 portobello mushrooms - stems and gills removed, cut into 1/4-inch slices
• 2 hoagie rolls, split lengthwise and toasted
• 6 sprigs fresh cilantro, or to taste
• 0.25 cup water
• 0.25 cup white sugar
• 1.5 teaspoons garlic powder
• 0.25 cup thinly sliced onion
• 0.25 cup thinly sliced cucumber
• 0.33333334326744 cup matchstick-cut carrots
• 0.33333334326744 cup matchstick-cut jicama
• 0.75 cup rice vinegar, divided

Recipe Instructions

Step 1

Combine carrots, jicama, and onion in a small bowl.

Step 2

Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.

Step 3

Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.

Step 4

Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.